These hand-held breakfast bundles are quick to make and fun to take when you're on the go. Set out a variety of filling ingredients and toppings and let everyone assemble their own.
Ingredients
- butter: 1 Tbsp (divided)
- red potatoes: 1 cup (diced)
- ½ cups chopped onion: 1 piece
- eggs: 6 piece (beaten)
- salt and ground black pepper: (to taste)
- whole wheat tortillas: 8 piece (7 inch)
- and crumbled turkey bacon: 1 pound (cooked)
- ½ cups shredded low-fat Cheddar cheese: 1 piece
- avocado: 1 piece (sliced)
- salsa: 0.5 cup (or as needed)
- reduced-fat sour cream: 0.5 cup (or as needed)
Metric Conversion
Stages of cooking
-
Melt 1 1/2 teaspoons butter in a skillet over medium heat. Cook and stir potatoes in hot butter until tender, 10 to 15 minutes. Transfer potatoes to a bowl.
-
Melt remaining butter in the same skillet over medium-high heat. Saute onion in hot butter until onion is soft and translucent, 5 to 10 minutes. Transfer onion to a bowl.
-
Beat eggs, salt, and pepper together in a bowl. Reduce heat under skillet to medium. Cook and stir eggs in hot skillet until set, 3 to 5 minutes; transfer to a plate.
-
Spread tortillas out onto a work surface. Spoon potatoes, onion, eggs, bacon, Cheddar cheese, avocado, salsa, and sour cream in a line across the middle of a tortilla. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito.
